Fennel

Fennel is composed of a white or pale green bulb with stalks that are topped with feathery green leaves and flowers that produce fennel seeds. All
parts of the fennel plant are edible. Fennel has a sweet aromatic flavor and aroma. Varieties include Cantino, Fino (Zefa Fino), Herald, Perfection,
Sirio, Sweet Florence, and Tardo (Zefa Tardo). Fennel is popular in southern European cooking.

Fennel is native to southern Europe and southwestern Asia. It was known to the ancient Greeks and spread throughout Europe by Imperial Rome.
Legend has it that the Battle of Marathon, the town for which the famous race is named, was fought in a field of fennel. Greek mythology reveals that
fennel was favored by Dionysus, the Greek god of food and wine, and that knowledge of the gods was passed on to man via a fennel stalk.

Where Is Fennel Grown?

Wild fennel is the form mainly cultivated in central and eastern Europe, while sweet fennel is grown mainly in France, Italy, Greece, and Turkey.
Much of the seed of European commerce comes from India. In the U.S., California and Arizona are the top producers.

Why Should I Eat Fennel?

Fennel is a source of fiber, folate, and potassium. It contains a significant amount of vitamin C. Fennel also contains the phytochemicals anethole
and other terpenoids that have been shown to have anticancer, anti-inflammatory, and digestive properties.

Home Remedies

Chinese and Hindus used it as a snakebite remedy. The seeds are utilized in many herbal medicines to reduce gas and intestinal colic, allay
hunger, and diminish indigestion. In the first century, it was noted that after snakes had shed their skins, they ate fennel to restore their sight. It has
since been used as a wash for eyestrain and irritations. Fennel seed is widely used in India as an after-dinner breath freshener and also to help in
digestion.
Fennel has also been used as a diuretic, to stimulate lactation, and to help with yellow jaundice, gout, and occasional cramps. Chinese medicine
prescribes fennel for gastroenteritis, hernia, indigestion, and abdominal pain, to resolve phlegm, and to stimulate milk production.

Lifesaver!

COLIC: About forty percent of infants who received fennel seed oil showed relief of colic symptoms, as compared to only fourteen percent in the

placebo group.

CANCER: The phytonutrient anethole, which occurs naturally in fennel, has been shown to reduce the gene-altering and inflammation-triggering

molecule called NF-kappa B. It also helps reduce tumor necrosis factor (TNF), a cancer-signaling molecule, thus enhancing cancer cell death.

STOMACH RELIEF: Anethole and other terpenoids have been known to inhibit spasms in the intestinal tract, acting as a gas-relieving and

cramp-relieving agent.

Tips on Using Fennel

SELECTION AND STORAGE:

• Select fennel bulbs that are whitish or pale green in color and firm without signs of damage.
• Store fresh fennel in the refrigerator crisper for up to four days.

PREPARATION AND SERVING SUGGESTIONS:

• The three different parts of fennel—the base, stalks, and leaves—can all be used in cooking.
• Use it for meats and poultry, but even more for fish and seafood.
• Toasting fennel seeds accentuates their flavor. They can be added to meat dishes for an authentic Italian flavor. Sauté fennel seeds with sliced
peppers, onion, and sausage for a quick pasta sauce.
• Fennel is often combined together with thyme and oregano in olive oil–based marinades for vegetables and seafood.